Looking for a sweet treat that’s just as wholesome as it is delicious? These healthy low-sugar strawberry cupcakes are the perfect option.

Made with whole wheat flour, low in sugar, and bursting with strawberry flavor, they’re proof that a dessert can be tasty and healthy.

So, whether you’re planning a birthday celebration, hosting a family gathering, or simply treating yourself, these cupcakes deliver a tender, moist texture with just the right amount of sweetness.

Let’s dive into the recipe and see how you can whip up these delightful treats in no time!

Why you’ll love this low sugar strawberry cupcake recipe

These healthy strawberry cupcakes strike the perfect balance between sweet treat and healthiness.

Here’s why this recipe will quickly become a favorite in your kitchen:

Perfectly sweetened: These cupcakes are low in sugar, letting the natural flavor of strawberries shine. You’ll get that sweet, fruity taste without the sugar overload, making them a treat you can feel good about.
Made with real ingredients: Whole wheat flour gives these cupcakes a boost of fiber and nutrients, while still being tender and fluffy. They’re proof that healthier desserts don’t have to sacrifice texture or flavor!
Family-approved: Whether you’re making them for a party, a school treat, or just a weeknight dessert, these cupcakes are a hit with kids and adults alike. They’re soft, moist, and full of bright strawberry flavor—what’s not to love?

With this recipe, you’ll enjoy a healthier take on cupcakes without compromising on taste or texture.

Strawberry cupcake ingredients and some notes

These healthy low-sugar strawberry cupcakes are made with wholesome ingredients that come together to create a tender, perfectly sweet treat.

Here’s a closer look at the ingredients we’ll be using and why they’re essential for this recipe:

Whole wheat flour: Boosts the cupcakes with fiber, making them a healthier option than traditional all-purpose flour.
Cornstarch: Helps soften the texture of the cupcakes by reducing the density of the whole wheat flour. Replacing a part of the flour in a recipe with cornstarch is a great substitute for cake flour.
Baking powder: The leavening agent that gives the cupcakes their beautiful rise, ensuring they’re fluffy and not too dense.
Table salt: Enhances the flavor of the cupcakes by balancing the sweetness and bringing out the strawberry flavor.
Granulated sugar: Adds sweetness to the cupcakes and helps create a tender texture. Truly, this recipe calls for a smaller amount compared to traditional cupcake recipes.
Eggs: Bind the ingredients together and add structure to the cupcakes, ensuring they hold their shape.
Frozen strawberries: Frozen is best for this recipe because they provide a lot of juice when thawed. The juice from the strawberries is what’s used to flavor the cupcakes (the leftover pulp can be beaten into the frosting).
Milk: Adds moisture to the batter, creating a soft, tender texture. Any milk you have on hand—dairy or non-dairy—will work.
Avocado Oil: A heart-healthy oil that keeps the cupcakes moist and tender without overpowering their flavor.
Vanilla Extract: Adds a warm, sweet aroma that enhances the flavor of the strawberries and complements the other ingredients.

This mix of ingredients ensures these strawberry cupcakes turn out moist, flavorful, and better for you!

How to make whole wheat strawberry cupcakes

Whether you’re baking for a special occasion or simply craving a healthier treat, this recipe will be your go-to.

Follow these simple steps to create perfectly moist healthy low-sugar strawberry cupcakes bursting with strawberry flavor:

Prepare your ingredients and preheat the oven. Gather all the ingredients listed in the recipe, ensuring everything is measured and ready to go. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Mix the dry ingredients. In a medium-sized mixing bowl, whisk together the whole wheat flour, cornstarch, baking powder, and salt. Set aside.
Prepare strawberries. In a microwave safe bowl, microwave the frozen strawberries. Place the juice thawed berries in a strainer over a saucepan. Press out all the juice. Boil until thickened. Save the pulp for frosting. Let juice cool, then whisk with milk, oil, and vanilla.
Beat the eggs and sugar. In a separate large bowl, beat the eggs and sugar together for 5 minutes using the medium speed of an electric hand mixer. The mixture should become pale and have increased in volume.
Combine the wet and dry ingredients. Add half of the dry ingredients to the eggs and sugar, stirring gently with a spatula until just combined. Then gently fold in half the strawberry mixture. Fold in the remaining dry ingredients. Lastly, fold in the rest of the strawberry mixture. Be careful not to overmix.
Fill the cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. This ensures they have room to rise while baking.
Bake to perfection. Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Add frosting. Once the cupcakes are completely cool, you can top them with a cream cheese frosting that has the strawberry pulp mixed in.

Now you’re ready to indulge in these wholesome, strawberry-packed cupcakes! Enjoy them fresh or store leftovers in an airtight container for up to 3 days.

Baking tips

Here are some tips to help you bake the best whole wheat strawberry cupcakes:

Measure flour correctly. Use the spoon-and-level method: spoon the flour into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dry cupcakes. Or, better yet, weigh out your flour with a kitchen scale.
Concentrating the strawberry juice. In order to get the most strawberry flavor without adding too much moisture to the batter, you need to concentrate the strawberry juice. All you need to do is boil it down for just a few minutes.
Beat the eggs and sugar well. When beating the eggs and sugar together, make sure to beat until the it has become pale and grown in volume.
Don’t overmix the batter. Mix the wet and dry ingredients just until combined—small lumps in the batter are perfectly fine! This will keep your cupcakes light and tender.
Check for doneness early. Whole wheat baked goods can dry out if overbaked. Start checking your cupcakes for doneness a couple of minutes before the suggested baking time. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready to come out of the oven!

These tips will help you bake cupcakes that are perfectly moist, tender, and bursting with strawberry flavor every time!

Conclusion

With their tender texture, natural sweetness, and wholesome ingredients, these healthy low-sugar strawberry cupcakes are perfect for celebrating life’s sweet moments—without the sugar overload.

Whether you’re baking for a birthday, a family gathering, or just a cozy afternoon snack, this recipe is bound to impress.

I hope you enjoy baking (and eating!) these cupcakes as much as I enjoyed sharing the recipe with you.